[NAFEX] crab-pear inquiry
Lon J. Rombough
lonrom at hevanet.com
Fri Dec 12 23:02:20 EST 2008
I've had Pyrus calleryana that bletted very nicely. Bletting seems to
work best on a fruit that starts out rather astringent and somewhat
acid, such as many of the small fruited pear species.
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On Dec 12, 2008, at 3:26 PM, Caleb Smith wrote:
This year I have been feasting on hawthorn and nice large crab apples.
Last night I tried an ornamental pear. The fruit had blett and the
flavor was amazing tasted like pear yogurt with a very very mild
hawthorn like bite. The problem is the fruit is really small (think
hawthorn), gritty, and seedy, I was wondering if there were pear
varieties developed for bletting. What their names are and where to
find genetic material.
Caleb 6b NC
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